Paleo Strawberry Shortcake! This is so unbelievably good, simple and a healthy dessert option. The base is a coconut flour shortcake, topped with coconut cream and strawberries. Gluten free and dairy free.
What’s not to love about this light summer dessert? It is a personal favorite of mine.
I believe it was this seasonal dessert that got me liking strawberries when I was a kid. I remember being over at a friend’s house, and we helped her mom make strawberry shortcake, with biscuits and whipped topping.
I remember thinking “Oh yeah, I DEFINITELY like strawberries now.”
Of course I did when they were covered in sugar, duh.
But this healthy strawberry shortcake is a little different.
What Makes This Strawberry Shortcake Healthy
We’re lightening up the traditional recipe by making everything from scratch.
- The coconut flour shortcake base is lightly sweetened, grain free and dairy free.
- The whipped cream topping we’re using is chilled, canned coconut cream that has been whipped until light and fluffy.
- The strawberries have been lightly sprinkled in coconut sugar, for a lightly sweetened juicy strawberry topping.
A Paleo Strawberry Shortcake Recipe
- coconut flour – a light, low carb, gluten free and grain free flour to use for the shortcake. If you can’t have nuts, this could be a good nut free recipe for you.
- eggs – this helps provide the cake with structure. I do not recommend subbing this.
- coconut oil – adds moisture to the cake
- maple syrup – the liquid sweetener. Honey can also be subbed.
- baking powder – to get the correct rise for the cake.
- salt – to balance flavor
- coconut cream – for the whipped topping. Make sure your can has been chilled for 6-8 hours.
- strawberries – fresh strawberries are the way to go here, but if you have frozen strawberries, allow them to thaw and drain most of juice.
- coconut sugar – or sweetener of choice, optional.
How to make shortcake
- In a medium bowl, sift together coconut flour, baking powder, and salt. Stir together to make sure no clumps are present.
- In a large bowl whisk together eggs, coconut oil, vanilla extract, maple syrup, and milk. Add in the bowl of dry ingredients, using a large spoon to combine. The batter will look a little thick compared to traditional flour.
- Transfer batter into a greased dish and bake shortcake for 18-22 minutes, checking with toothpick in middle for crumbs. Edges may brown a little (more if you using honey) but middle will be done when inserted toothpick comes out clean (no wet batter).
Coconut Whipped Cream
While the shortcake is cooling, whip the coconut cream until light and fluffy. You can opt to add some powdered sugar here if you’d like a sweeter whipped topping.
Allow the strawberries to sit at room temperature tossed with the coconut sugar. This makes the strawberries juicy and extra sweet. If you’re looking for a lighter dessert, simply omit the added sugar.
Some Baking Notes
COCONUT SUGAR – The coconut sugar is optional if you’re looking for an even lighter dessert. If you’re serving for a crowd that expects the “traditional” taste of strawberry shortcake, I would add the coconut sugar or your choice of granulated. The sugar makes the strawberries extra juicy and gives this healhty strawberry shortcake a more traditional taste.
COCONUT FLOUR – There is not another sub here for coconut flour. You’ll want to follow the recipe as written for best results.
LIQUID SWEETENER – You could sub agave or honey for the sweetener, but I wouldn’t recommend subbing a dry granulated sugar, as it will mess up the ratio of wet-to-dry ingredients.
Serving Strawberry Shortcake
For this recipe, if you’re serving all at once, feel free to add the whipped topping and a light layer of strawberries before serving.
If you’re making ahead, it’s best to store the shortcake by itself, whipped cream separately, and sliced strawberries in a bowl. Then before serving you can cut individual slices of the shortcake and add on whipped topping and top with the juicy strawberries.
For any leftovers, cover, refrigerate and enjoy within 1-2 days.
If you make this recipe, be sure to leave a comment and review here on the blog! I love hearing from you, and it helps others learn more about the recipe too. XO Ashley
for the shortcake
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 5 Tbsp coconut oil, melted & cooled (or avocado oil)
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup
- 1/2 cup non-dairy milk
for the topping
- 1 14oz can coconut cream, chilled for 6-8 hours (do NOT shake)
- 1 lb strawberries, quartered
- 1 TBS coconut sugar (optional, but makes strawberries extra juicy)
- Preheat oven to 350ºF and generously grease 9″ baking dish or pan with oil and set aside.
- In a medium bowl, sift together coconut flour, baking powder, and salt. Stir together to make sure no clumps are present. Set aside.
- In a large bowl whisk together eggs, coconut oil, vanilla extract, maple syrup, and milk. Add in bowl of dry ingredients, using a large spoon to combine. Batter will be a little thick.
- Pour batter into greased dish and bake shortcake for 18-22 minutes, checking with toothpick in middle for crumbs. Edges should be slightly browned and cake completely set when done. Transfer shortcake to fridge and allow to cool for at least 20 minutes, or covered overnight.
- Toss quartered strawberries in medium bowl with 1 tablespoon of coconut sugar and allow sugar to dissolve, about 5 minutes, set aside.
- When the shortcake is cooling, make your whipped cream layer: Carefully scoop out chilled cream into large bowl. (Discard liquid or save for smoothies.) Using hand mixer or stand mixer with whisk attachment, whip cream until light and fluffy for about 5 minutes. Using large spatula spread cream evenly over shortcake, and cover with juicy strawberries. Slice and enjoy!
Shortcake is best served fresh, but may be stored in fridge covered, 1-2 days.
Prep time does not refer to chill time of coconut cream.
Nutrition approximate, based on 10 servings
- Serving Size: 1 piece
- Calories: 196
- Sugar: 8
- Fat: 15
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 3
- Protein: 4